1. Cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 5–6 minutes. Remove and set aside.

3. In a separate pot, boil salted water and cook rigatoni until al dente. Reserve 1/2 cup of pasta water and drain the rest.

4. In the same skillet, lower the heat and add butter and minced garlic. Cook until fragrant, about 1–2 minutes.

5. Stir in heavy cream and some of the reserved pasta water. Simmer until the sauce thickens slightly.

6. Return chicken to the skillet and stir in Parmesan cheese. Mix until melted.

7. Add cooked rigatoni and gently toss everything to coat evenly in the sauce.

8. Adjust salt and pepper to taste.

9. Garnish with chopped parsley and additional Parmesan before serving.